Christmas cake by Gluten Free Flour Company

Name: Christmas cake by Gluten Free Flour Company
Yield: 12
Cuisine: British
Ingredients: 300g (11oz) sultanas; 150g (5oz) raisins; 60g (2oz) currants; 50g (1½ oz) dried cherries; 50g (1½ oz) chopped mixed peel; 100ml (3½ oz) brandy; 125g (4½ oz) unsalted butter; 125g (4½ oz) light soft brown sugar; ½ orange, zested; ½ lemon zested; 2 eggs; 1 tbsp (15g) apricot jam; 1 tbsp (15g) black treacle; 200g (7oz) Gluten Free Flour Co Plain Flour Blend*; 1½ tsp xanthan gum; ½ tsp gluten free baking powder*; 50g (1½ oz) ground almonds; ½ tsp cinnamon; ½ tsp nutmeg; ½ tsp almond essence; Pinch of salt; Juice ½ orange

Credited to: Gluten Free Flour Co

Kcal: 298.0

Difficulty: More of a challenge

Serves 12

Ingredients

300g (11oz) sultanas
150g (5oz) raisins
60g (2oz) currants
50g (1½ oz) dried cherries
50g (1½ oz) chopped mixed peel
100ml (3½ oz) brandy
125g (4½ oz) unsalted butter
125g (4½ oz) light soft brown sugar
½ orange, zested
½ lemon zested
2 eggs
1 tbsp (15g) apricot jam
1 tbsp (15g) black treacle
200g (7oz) Gluten Free Flour Co Plain Flour Blend*
1½ tsp xanthan gum
½ tsp gluten free baking powder*
50g (1½ oz) ground almonds
½ tsp cinnamon
½ tsp nutmeg
½ tsp almond essence
Pinch of salt
Juice ½ orange

Notes: *Please check our Food and Drink Information for suitable products.

Method

Preheat oven to 150°C/300°F/Gas Mark 2. Line a spring form 18cm (7”) cake tin greased and lined with baking parchment
Weigh out all the dried fruit into a bowl
In a pan, warm the brandy slightly and pour it on the fruit
Swish it around and leave to soak for a least one hour. If you have time, leave it to soak overnight
In another bowl, cream the butter and brown sugar together
Add the eggs, one at a time, beating well
Add the apricot jam followed by the black treacle
Sift the flour into a bowl and add the ground almonds, xanthan gum, salt, baking powder and the spices
Add spoonfuls of flour mixture to the creamed mixture, along with spoonfuls of dried fruit, beating well after each addition
Add the almond essence and the orange juice. The mixture should be a stiff dropping consistency. If not, add a little water until it is
Pour the mixture into the tin, gently smoothing the surface. Cover lightly with another piece of baking parchment
Bake in oven for approximately 2 hours, until the skewer comes out clean
Pour 1 more tablespoon of brandy onto the cake. Now wrap the cake in its tin foil until it is cool to keep it moist. When it is completely cold, remove from the tins and rewrap in clean baking parchment and foil
Store in an airtight tin for at least 3 weeks before covering with marzipan and icing.